📝 About This Recipe
This iconic Cantonese-Szechuan fusion dish features tender rings of squid encased in a shatteringly crisp, airy crust and tossed in a vibrant mix of toasted spices. The secret lies in the 'Jiao Yan'—a hand-toasted blend of Szechuan peppercorns and sea salt that provides a numbing, savory kick. It is a masterclass in texture and aromatics, bringing the high-heat energy of a professional wok station into your home kitchen.
🥗 Ingredients
The Squid
- 1.5 pounds Fresh Squid Tubes and Tentacles (cleaned, tubes cut into 1/2 inch rings)
- 1 tablespoon Shaoxing Rice Wine (for marinating)
- 1 large Egg White (lightly beaten)
Szechuan Spice Blend
- 2 tablespoons Szechuan Peppercorns (whole)
- 1 tablespoon Coarse Sea Salt (toasted)
- 1 teaspoon White Pepper (ground)
- 1/2 teaspoon Granulated Sugar (to balance the heat)
The Coating
- 1/2 cup Cornstarch (for crispness)
- 1/2 cup Potato Starch (provides a lighter texture than flour)
- 1 teaspoon Baking Powder (creates air bubbles in the crust)
Aromatics and Frying
- 3 cups Neutral Oil (Grapeseed or Peanut oil for deep frying)
- 4 pieces Garlic Cloves (minced)
- 1 inch Ginger (finely minced)
- 2-3 pieces Red Bird's Eye Chilies (thinly sliced)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Prepare the squid by scoring the inside of the tubes in a diamond pattern before cutting into rings; this helps the coating stick and makes the squid more tender.
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2
In a small bowl, marinate the squid rings and tentacles with Shaoxing wine and the beaten egg white. Let sit for 15 minutes.
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3
To make the spice blend, place the Szechuan peppercorns and sea salt in a dry wok or skillet over medium-low heat. Toast for 3-5 minutes until the salt turns slightly grey and the peppercorns are fragrant.
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4
Transfer the toasted spices to a mortar and pestle or spice grinder. Grind into a fine powder, then stir in the white pepper and sugar. Set aside.
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5
In a large shallow bowl, whisk together the cornstarch, potato starch, and baking powder.
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6
Heat the 3 cups of oil in a wok or deep heavy-bottomed pot to 375°F (190°C). Use a thermometer to ensure accuracy.
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7
Dredge the marinated squid in the starch mixture, pressing firmly to ensure an even, thick coating. Shake off any excess starch.
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8
Carefully drop the squid into the hot oil in batches. Do not overcrowd the pan, as this will drop the temperature and lead to soggy calamari.
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9
Fry for 60-90 seconds until the coating is pale golden and very crisp. Remove with a slotted spoon and drain on a wire rack.
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10
Discard the frying oil, leaving about 1 tablespoon in the wok. Heat over high heat until shimmering.
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11
Add the garlic, ginger, and sliced chilies. Stir-fry for 30 seconds until the aromatics are golden and smell incredible.
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12
Return the fried squid to the wok along with the green onions. Sprinkle 1-2 tablespoons of the Szechuan spice blend over the top.
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13
Toss everything rapidly over high heat for 30 seconds to distribute the spices evenly without losing the crunch of the squid.
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14
Transfer immediately to a warm serving platter and serve while the squid is piping hot.
💡 Chef's Tips
Always pat the squid completely dry with paper towels before marinating to ensure the coating doesn't slide off. Toasting the Szechuan peppercorns is essential; it removes the raw bitterness and activates the 'mala' numbing sensation. If you don't have potato starch, you can use all cornstarch, but avoid using all-purpose flour which can become chewy. Use a wire rack for draining rather than paper towels to prevent steam from softening the bottom of the calamari. Don't overcook! Squid becomes rubbery if fried for more than 2 minutes.
🍽️ Serving Suggestions
Serve with a side of spicy mayo or a simple lemon wedge to cut through the richness. Pairs beautifully with a cold, crisp Tsingtao beer or a dry Riesling. Serve as part of a multi-course Chinese meal alongside Garlic Bok Choy and Steamed Jasmine Rice. Add a small bowl of the remaining Szechuan salt on the side for those who want an extra punch of flavor.